RECIPE BOX: No name pie a sweet, tart, church-cookbook recipe

These sweet and tart pies can be topped with extra nuts.

These sweet and tart pies can be topped with extra nuts.


No name pies mix together in ten minutes and are ready to eat after being refrigerated overnight.

My mother-in-law Janie had been telling me about a pie that was just the "it" pie for a while amongst some of her friends.

Last Sunday, while celebrating my father-in-law George's birthday, Janie and I got to looking through some old recipe books of hers. Looking through recipe books and hearing stories about the people in the books and the recipes themselves is one of my favorite activities to share in with Janie.

We found this week's recipe -- No name pie -- in a book that was complied by the Lithonia Women's Club. The organization was formed in 1924 and this was their 50th Anniversary Cookbook, so you know there was some good stuff in this cookbook.

But this story only gets sweeter. The late Winnie Hawkins submitted this recipe. Mrs. Hawkins happens to be the mother of one of my favorite math teachers at Heritage High School, Mrs. Gayle Garrison.

Mrs. Garrison had her hands full with me in her class; math was not and still isn't my best subject. But she was always patient and kind to me. If I recall correctly, I earned my highest math grades came in her class.

It really baffles me at times how it is that people come up with certain recipes and this is one of them. How in the world did Mrs. Hawkins know that these ingredients would make such a delicious and rich treat.

If you've read any of my recipe columns before, then you know I love a quick recipe and this took me 10 minutes to stir together.

No name pie

Start to finish: 10 minutes active (refrigerate over night)

One can of condensed milk

One small can of frozen lemonade

One large can of crushed pineapple, drained

2 tablespoons of pineapple juice (saved from the canned pineapple)1 cup of chopped nuts

One large cartoon of Cool Whip

Two graham cracker pie shells

Combine condensed milk and frozen lemonade in a large mixing bowl and stir.

Add the pineapple and the 2 tablespoons of juice, and stir.

Add nuts, saving some to add to the top.

Fold in Cool Whip.

Pour into pie shells.

Top with nuts.

Refrigerate overnight.

Tip: For a different flavor, substitute a can of frozen limeade for the lemonade.

Want to submit your favorite recipe to the Recipe Box? E-mail your submissions to: julie.wells@rockdalecitizen.com or mail them to The Recipe Box, c/o The Rockdale Citizen, P.O. Box 136, Conyers, GA, 30012.